| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Korean |
Vegetables, Salads, Pickles, Korean |
3 |
Cups |
INGREDIENTS
| 1 |
|
Medium-size head napa cabbage (1 1/2 to 2 pounds) |
| 2 1/2 |
tb |
Salt (divided use) |
| 1/4 |
lb |
Daikon, peeled and cut into matchstick pieces, optional |
| 2 |
|
Green onions (including tops), cut in thin slivers |
| 3 |
cl |
Garlic, minced or pressed |
| 1 |
ts |
Or 2 t Korean red pepper or ground red pepper (cayenne) |
| 2 |
ts |
Sugar |
INSTRUCTIONS
Cut cabbage into chunks about 1-inch square; place in a large bowl and
add 2 tablespoons of the salt. Mix well. Cover and let stand at room
temperature until cabbage is wilted and reduced to about half its original
volume (3 to 4 hours).
Rinse thoroughly; drain. Return to bowl along with daikon (if used),
onions, garlic, pepper, sugar and remaining 1/2 tablespoon of salt; mix
well. Pack lightly into a 1-quart jar; cover with lid or plastic wrap and
let stand at room temperature, tasting often, until fermented to your
liking. (In warmer weather, fermentation may take only 1 to 2 days; in
cooler weather, count on 3 to 4 days.) Store in the refrigerator, covered,
for up to 2 weeks.
From article by Kim Pierce, Buffalo News (1988); recipe probably from "The
Cuisines of Asia", Jennifer Brennan, 1984. Typed for you by Joan
MacDiarmid.
Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@usa.net> on Feb
01, 99
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